FLAVOR FOR ALL
Available October 2020 · ORDER NOW
Fans were ravenous for more recipes from James Briscone and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.
FOOD NETWORK ORIGINAL SERIES
MAN CRAFTED
With Host Chef James Briscione
Chef James Briscione seeks out dynamic men across the country who are making their mark on the food world, from high-tech urban farmers to small batch brewers, and adventurers who cook everything over an open flame.
RECIPES
From kid’s food to happy hour, James and Brooke share their dishes and drinks.
FOOD NETWORK ORIGINAL SERIES
Cooking With Dad
Hosted by Chef James Briscione
Dad first, chef second! In Cooking with Dad, James whips up easy, family-friendly recipes with the help of our trusty sous-chef and daughter, Parker Lee. It’s always a party in the kitchen with these two- and even more fun when little bro August and Brooke join in!
JOURNAL
Food and drink from around town and around the world.
The Today Show: DIY Pineapple Party
The ladies at The Today Show found themselves with a pineapple problem- how to safely tackle this favorite fruit. So they called in Jamie to show the crew
The Flavor Matrix is a ‘Digital Trend’
Jamie sat down with the folks at Digital Trends to discuss all things science and flavor. They covered why blueberries and horseradish should be on your to-do list, how
Chicago Tribune- ‘Mother’s Day Matrix’
Spring is here and Momma is on our mind. The Chicago Tribune decided to make a special meal for all the Moms out there with a little help from
VIE Magazine- “Pretty & Gritty”
A little James Bond and a lot of Dixie. Jamie and I were honored to grace the cover of VIE magazine's April (18') Culinary Issue! The focus: bivalves &
Classes & Events
Let Us Teach, Host, or Cook for You
We’ve been teaching couples how to create beautiful meals for a decade now. Whether you want to check out one of our classes at The Institute of Culinary Education, have us come to your home, or click- and cook- from the comfort of your computer, we’re excited to share our passion with you.
